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Spinach and Artichoke Dip
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Description
My favorite dip – spinach and artichoke, but a bit healthier.
Ingredients
- 20 ounces, weight Frozen Spinach, Thawed, Drained And Chopped Slightly
- 14 ounces, weight Artichoke Hearts, Drained And Chopped
- 4 ounces, weight Light Cream Cheese, softened
- 2 cloves Garlic, Grated
- 1 Chopped Chipotle In Adobo Or A Few Dashes Of Hot Sauce For Heat-optional
- ½ cups Light Sour Cream
- ¼ cups Light Mayonnaise
- ¼ cups Mozzarella, Grated
- ¼ cups Italian Cheese Blend, Shredded
- Pepper/salt
- 1 cup Extra Mozzarella To Sprinkle On Top (don’t Add Until After Baked Partially)
Preparation
Preheat oven to 350F.
Mix everything and pour into a baking dish or 4 individual ramekins.
Baking times will depend on which presentation you choose, but generally bake 20-40 minutes.
Take it out 5 minutes before it’s done and place remaining mozzarella on top. Return to oven for the remaining 5 minutes to melt and brown.
Serve with carrots, celery, other veggies, bagel chips, pita chips, baked bread, etc.
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on 8.11.2009
Ooooo…I like the addition of chipotle in adobo…I must try this very soon!